2 skinless chicken breast chopped into bite size chunks
1 large onion finely chopped
1 red chilli, deseeded and finely chopped
2 cloves of garlic, peeled and finely grated
2 inch piece of fresh ginger, peeled and finely grated
1 tablespoon of turmeric
2 teaspoons of cumin powder
1 teaspoon of ground coriander
50g creamed coconut
400ml of boiled water
A small handful of ground almonds
A teaspoon of caster sugar
A knob of unsalted butter
preparation 7 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
Ditch the takeaway menu and try your own curry for a change! Homemade curries are so easy to make and taste fantastic... they're also far nicer than a jar. Chicken Korma is Britain's favourite curry (knocking Tikka Massala off the top spot) and one that everyone can enjoy because it's nice and mild. What a Korma lacks in heat it makes up for in creamy coconutty flavour. My version uses a little sugar for a hint of sweetness. This is a two part recipe. In part one we make the curry paste and in part two we cook the chicken and finish everything off.
1 large frying pan/wok to cook everything in
Spoon to stir
Before you start have all the ingredients chopped and ready. Boil the water, put your pan on a high heat and click here!
Before you start have your food processor plugged in and click here!